Tag: seafood
Scallop Cherry Tomato Ceviche
Scallop Cherry Tomato Ceviche
This Salvadoran-style ceviche is made with bay scallops, cherry tomatoes, green onions, jalapeños, cilantro, and the juice of 6 limes. The scallops will need to marinate for at least 6 hours to let the acidity of the lime “cook” them before serving. The ceviche goes great with tortilla chips or on tostada shells.
Servings: 4
Ingredients
- 1 lb fresh bay scallops washed
- 1 pint cherry tomatoes quartered
- 4 green onions chopped
- 1 jalapeño finely chopped
- 1/3 cup cilantro chopped
- 6 limes juiced
- sea salt
Instructions
- Mix the scallops with the cherry tomatoes, green onions, jalapeño, and cilantro. Arrange in a single layer in a wide glass dish. Squeeze the juice of 6 limes over the scallops. Season with sea salt. Cover and let marinate in the refrigerator for 6 hours before serving, giving a a stir every couple of hours to ensure equal marination.
Cahn Mong Toi (Water Spinach Soup with Dried Shrimp)
Cahn Mong Toi (Water Spinach Soup with Dried Shrimp)
If you are ever down and having a bad day, make yourself a bowl of cahn mong toi. The Vietnamese soup only has a few ingredients, but is jam packed with layers of umami from the dried shrimp and fish sauce. You can substitute the dried shrimp for fresh shrimp, ground pork, or tofu.
Ingredients
- 1/4 cup dried shrimp
- 3 cups water
- 2 cups ong choy washed and chopped
- 1 tsp sugar
- 1/2 tsp salt
- 1 tsp fish sauce
- cracked black pepper
Instructions
- Soak the dried shrimp in hot water for 25 minutes. Drain and chop up.
- Bring the water to a boil. Add in the dried shrimp, sugar, and salt. Cover. Reduce the heat to medium low and simmer for 15 minutes.
- Add in the ong choy and fish sauce. Simmer for just 2 more minutes.
Singapore Curry Noodles
Singapore Curry Noodles
While this stir fried noodle dish isn’t really from Singapore, you can find it on just about every Chinese take out menu. While there’s nothing difficult in cooking these noodles, there are a lot of steps to completion. It is all worth it in the end.
Servings: 4
Ingredients
- 12 shrimp 16/20 ct, peeled and deveined
- 3 tbsp vegetable oil
- 3 tsp fish sauce
- 8 oz rice stick noodles
- 3 garlic cloves minced
- 1 tsp light soy sauce
- 1 tsp Shaoxing cooking wine
- 1/4 tsp white pepper
- 1/4 tsp sugar
- 2 large eggs beaten
- 1/4 lb bbq pork sliced
- 1/2 medium onion sliced thin
- 1 small red bell pepper sliced thin
- 12 snow peas sliced
- 1 small carrot julienned
- 1 tbsp curry powder
- 2 green onions thinly sliced
- salt to taste
- 2 tsp sesame oil
Instructions
- Marinate the shrimp with 1 tsp vegetable oil and 1/2 tsp of fish sauce. Set aside.
- Pour boiling water over the rice noodles. Let sit for 5 minutes. Drain and set aside.
- Mix together the garlic, soy sauce, fish sauce, shaoxing wine, white pepper, and sugar. Set aside.
- Heat up 1 tsp of cooking oil in a wok or large sauté pan over high heat. Pour in the eggs and let set for 10 seconds.
- Scramble and set aside in a bowl.
- Wipe the pan clean. Add in 2 tsp of cooking oil. Toss in the shrimp and sauté for 30 seconds.
- Add in the pork and onions. Sauté for 30 seconds.
- Add in the bell pepper and snow peas. Sauté for 30 seconds.
- Add in the carrots and 1 tsp of curry powder. Sauté for 30 seconds. Season with salt. Remove everything in the pan to the bowl with eggs.
- Wipe the pan clean. Add the remaining cooking oil. Sauté the noodles for 30 seconds.
- Mix in the rest of the curry powder.
- Add back in the stir fried eggs, meat, and vegetables. Season with salt. Stir fry for 1 minute.
- Turn off the heat. Add in the green onions. Drizzle with sesame oil.
